Tuesday, April 11, 2006

Semolina & Lemon Syrup Slice

Every time I opened the pantry door, the sight of the barely used package of semolina greeted me - daring me to find something to do with it. The search lend me to one of my newer acquisitions, a book simply entitled "Bake it". Glancing through the index I came upon this recipe, a quick flick to the page in question and a perusal of it's method had me hooked. A tantalising and usual combination of almond meal, yoghurt and semolina formed the base of the slice to which pistachio nuts where then teasingly studded into the top, but that wasn't all, it was then bathed in a thick lemon syrup.

Now make the syrup:Put all the ingredients into a pan over low heat and stir until the sugar is dissolved before bringing it to the boil. Turn down and simmer for 10 minutes withoustirringng. Set aside and allow to cool.When cool, strain into a small jug.

And make the slice:

Toast the ground almonds slightly over a very low heat in a small pan, just to give them a little colour. Remove and let cool in a bowl.

In a large bowl add the yoghurt and sugar and stir until it's mixed.

Add the butter, vanilla and eggs and continue stirring until combined.

Sprinkle in the combined semolina and baking powder and stir lightly before adding the toasted almond meal.

Pour into the lined tin and level the surface.

Randomly place the pistachio nuts over the top, pressing them in slightly.

Bake for 35 minutes or until a light golden brown.

While the cake is still hot, pour over the cold syrup (Remember the rule: hot syrups go on cold cakes and cold syrups go on hot cakes!) and let the slice cool in the tin before removing it and cutting it into small pieces.